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Mexican Vegan Meatballs in Tomato Chile Broth
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
- 7 oz. Sliced cremini mushrooms (about 10 mushrooms)
- 2 cups Cooked white rice
- 2 cups Cooked black beans, drained
- 1 srpig Fresh mint, finely chopped
- 5 Dried figs, finely chopped
- 1 1/4 cups Bread crumbs, adjust for consistency
- 1 tsp. Salt
For the broth:
- 5 Tomatoes, medium size
- 1/2 White onion, medium size
- 1 clove Garlic,
- 2 Ancho chiles, deseeded
- Salt to taste
- 1 cup Water or vegetable broth
- 1 tsp. Olive oil
To make the meatballs:
Heat a large sauté pan to medium-high heat, add a little bit of oil (optional), and sauté mushrooms until golden brown, about 6-7 minutes. Remove mushrooms from pan and set aside.
Using a food processor, mix the mushrooms, rice, black beans, figs, mint, bread crumbs, and salt. Pulse a couple of times until everything incorporated together, but is not completely mashed. Try to preserve some of the texture of the beans and rice.
Shape the mix into equal sized balls. In the same sauté pan, set to medium heat, brown the meatballs in a little bit of oil until golden brown all over. (You can also bake them at 375°F for 20 to 30 min, flipping them half-way through.)
To make the tomato chile broth:
In a comal or cast-iron skillet set to médium-high heat, dry roast the tomato, chiles, garlic, and onion until they have dark spots all over.
Add the tomato, chile, garlic, onion, and vegetable broth to the blender and process until you have a smooth broth. Strain.
In a medium sauce pot heat 1 tsp. of olive oil. Add the tomato broth and let simmer for 5 minutes or until it changes to a dark red color and slightly thickens. Season to taste with salt and pepper.
Serve your meatballs in the tomato chile broth.
Calories: 422kcal | Carbohydrates: 81g | Protein: 16g | Fat: 4g | Sodium: 1306mg | Potassium: 968mg | Fiber: 13g | Sugar: 13g | Vitamin A: 1405IU | Vitamin C: 25.7mg | Calcium: 134mg | Iron: 4.3mg